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French Onion Soup

This soup takes a bit of time to make but it (and the onion breath) is well worth it!
Difficulty Level: Moderate
Serves: 4


6 large brown onions
4 cloves of garlic, diced
1 cup of dry white wine
1 litre of good quality vegetable stock
2 tablespoons of butter
4 tablespoons of olive oil
1 teaspoon of sugar
2 bay leaves
Handful of fresh thyme, leaves picked (try lemon thyme for an interesting twist)
Black pepper
Crusty bread, to serve


  1. Peel and cut the onions in half. Place the onion halves flat side down and slice across from top to bottom (each slice should be a semi-circle around 5mm thick)
  2. Heat the butter and olive oil in a large saucepan on medium. Add in the onions and cook for 10mins or until softened
  3. Mix in the sugar and cook for 45-60mins, stirring regularly and until onions are fragrant and caramelised
  4. Add in the garlic, white wine, vegetable stock, thyme, bay leaves and a sprinkle of pepper. Reduce heat to low and simmer for a further 45mins or until cooked to taste
  5. Serve hot with a side of crusty bread